Directions: Split lobster lengthwise in half and remove claws.
Remove the tomalley, roe, stomach and intestinal tract. Remove the
tip of the claw, crack the knuckle and make one more crack below the
knuckle. Dust the meat of the lobster with flour. Place clarified
butter in a large sauce pan and heat (hot)

Add the shallots and lobster, meat side down in the sauce pan. Cook
for ½ minute and flip. Add the dry sherry and reduce. Add the stock,
reduce and add cream. Lower heat and bring to a simmer for 2 – 3
minutes. Add tomato and shitake mushrooms.

Finish with butter, fresh thyme, salt and pepper. Place hot steamed
spinach in the center of dinner plate. Place the lobster off center
of the spinach and top with sauce.

Garnish: 3 pieces of chives, sprig of thyme and chopped parsley. Do
not overcook lobster.